Pakistani Punjabi, Sindhi & Pashtun
Steam Roasted Chicken
A Pakistani dish of chickens, black bell pepper and curds, seasoned with ginger and cumin and cooked in a pan.
1 hr 30 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Heat oil in a skillet over medium-high heat and brown chicken well on all sides. Place the trivet in a pressure cooker. Sprinkle chicken with ginger paste, garlic paste, salt, black peppers, cumin seeds, red chili powder, poultry seasoning, garam masala, lemon juice and plain curd. Then place on trivet.
- 2
Add water. Seal cooker, bring up to high pressure, reduce heat to stabilize pressure and cook for 5 minutes for each pound of chicken.
- 3
Remove cooker from heat and release pressure. Let chicken stand for 15 minutes before carving into serving pieces.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
